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Honeydew Melon Sago Sweet Soup

Hot day! I thought we are still in spring, but this 93˚F is more like a summer temperature. In a hot day like this, I have the perfect dessert for you, sago sweet soup. I don’t know the origin of the sago sweet soup, but it is very popular in Hong Kong. The summer in Hong Kong is very humid and hot. Cheesecake and tiramisu are just too heavy. When you are walking on the street in a hot summer day, you always crave for something cold and refreshing. I think cold sago sweet soup can just do the trick. It is cool, and the fruits in it are fresh and sweet. Sago pearls doesn’t have much flavors. The coconut milk is the key, and the evaporated milk makes the soup creamy. Enjoy!

Honeydew Melon Sago Sweet Soup (Adapted from Miss Jubie’s Blog)

6 – 8 servings

Ingredients:

– ¾ honeydew melon

– ½ cup sago pearl or tapioca pearl

– 1 cup coconut milk

– 2/3 cup evaporated milk

– 5 – 6 tablespoons sugar or 1 – 2 piece rock sugar (golf ball size)

– 3 cup water

Directions:

Cut the honeydew melon into half and discard the seeds. Turn the melon over, and take off the skin. Slice the melon into bite size chunks. Chill in the fridge until cool.

In a medium size pot over medium-high heat, boil half a pot of water. Once the water is boiled, add the sago pearls and cook for 10 minutes. Turn off the heat. Let it sit and cover for 20 minutes. Under cold water, wash the pearls until they are cool. Set aside.

In a medium size pot over medium-high heat, bring 3 cups of water to boil. Add and melt the sugar. Stir in the coconut milk and bring to a boil. Turn off the heat. Stir in the milk and pearls. Taste and try. Adjust to your personal taste. Let it sit and cool for a while before chilling in the fridge.

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Hello there!

Welcome! I'm Lokness. Live in Los Angeles & grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes.
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